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Pesto Gnocchi

Yields2 ServingsPrep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

Delicious, nutritious potato gnocchi with pesto, peas, smoked salmon and sprinkled with parmesan cheese.

 2 large potatoes (we used organic Dutch cream) with skin on
 1 cup Changing Habits Emmer Wheat Flour
 1 egg
 Changing Habits Seaweed Salt to taste
 Cracked Changing Habits Pepper to taste
 1 tbsp butter
 2 cloves garlic, chopped finely
 1 cup baby spinach leaves
 1 cup basil leaves
 Cracked Changing Habits Pepper to taste
 Changing Habits Seaweed Salt to taste to taste
 2 tbsp sour cream
To Serve
 100 g smoked salmon
 2 tbsp shaved parmesan
 1/2 cup cooked peas
 Small handful micro herbs and basil

Add the whole potatoes and water into a large pot and bring to a boil. Boil for 30 minutes.


While the potatoes are boiling, start on the pesto.


Place all of the pesto ingredients into a food processor and blitz for approximately 15 seconds, or until you have reached the desired consistency. Set aside.


Once the potatoes have cooked through, drain the water and peel. Place them in a bowl and mash and set aside to cool.


Combine the mashed potato, flour, egg and salt and pepper and start to knead the mixture.


Roll sections of the mixture into "ropes". Cut into pieces about 2 cm in length.


Bring a pot of water to the boil and drop the gnocchi into it. When they start to rise to the top, remove and drain. Set aside to cool.


In a pan over a medium heat, add the butter and garlic. Fry the gnocchi until golden on both sides. Add the pesto and cook for a further minute.


Mix through the smoked salmon and peas. Serve in two bowls and top with grated parmesan, micro herbs and basil. Add extra salt and pepper if needed.

Nutrition Facts

Servings 0

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